Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place
Copper River Sockeye Salmon (1 lb)
on a baking sheet.
Step 3
In a bowl, combine
Paprika (1 tsp)
,
Ground Cumin (1 Tbsp)
,
Cayenne Pepper (1/4 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Pour
Olive Oil (1 Tbsp)
,
Orange (1/4)
and
Lime (1/2)
over the sockeye.
Step 5
Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
Step 6
In a bowl, combine
Mexican Crema (1 cup)
, zest and juice from
Lime (1)
. Place the bowl in the fridge to set for at least 30 minutes to allow for the flavors to blend.
Step 7
To serve, take some of the sockeye and place it into a
Flour Tortillas (to taste)
and top with the crema,
Napa Cabbage (to taste)
,
Jalapeño Peppers (to taste)
,
Guacamole (to taste)
, or whatever toppings you desire!
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